Physical and chemical properties of Madžun (grape molasses) produced from Vranec grape variety by traditional and industrial techniques

Dimovska, Violeta and Ilieva, Fidanka and Piperevski, Aleksandar and Vitanovska, Biljana (2024) Physical and chemical properties of Madžun (grape molasses) produced from Vranec grape variety by traditional and industrial techniques. In: AgroRes 2024, Trebnje, BIH. (Submitted)

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Abstract

Grape molasses is one of the popular and traditional food in North
Macedonia for the last 10 years. It is produced in the traditional way
and is represented on the market as Grape honey and popularly
Maǆun. According to legends, the name Maǆun comes from the
Turkish word meaning boiled fruit with a certain density. Grape
production which occupies the most important place in every period
of Macedonian history, grape molasses which is made with grapes,
and many other products are required to be made in conformity with
the standards and quality. In North Macedonia, Maǆun is produced
mainly from the Vranec red wine variety, but also from the table
varieties Cardinal, Muscat hamburg, Afuz Ali (Dattier de Beyrouth),
etc. Grape molasses (Maǆun) is produced traditional and industrial
technique of different flavor, structure and appearance in North
Macedonia. Grape molasses are a good energy and carbohydrate
source due to its high sugar content (up to 50%-80%) in the form of
glucose and fructose; therefore, it easily passes into the blood
without digestion (Karababa, E., Develi Isikli, N., 2005). The average
energy value of grape molasses is 293 kcal 100 g-1 (Yoğurtςu, H.,
Kamişli, F., 2006). Phenolic compounds in grape molasses
(Maǆun) are affected by many factors, such as properties of the
varieties, cultivation conditions, the location of the production area
and the degree of ripeness of the grape (Kelebek H., at all., 2012).
Titratable acidity is inversely proportional to pH. Acidity may vary
depending on the grape variety and producing regions. According to
grape pekmez notification (TMFAL 2007 and 2016), is classified as
sweet pekmez if their pH range is from 5 to 6, and they are
classified as sour pekmez when their pH range is from 3.5 to 5.
Grape molasses are very rich minerals. Some minerals (such as
calcium, iron, potassium, and magnesium) found in molasses
contain enough to cover a significant portion of a person's daily
needs. Molasses contains (+2) valuable iron minerals that can easily
be absorbed in the human digestive system (Batu, A., 2006).

Item Type:	Conference or Workshop Item (Poster)
Subjects:	Agricultural Sciences > Agricultural biotechnology
Divisions:	Faculty of Agriculture
Depositing User:	Violeta Dimovska
Date Deposited:	04 Sep 2024 08:25
Last Modified:	11 Sep 2024 09:10
URI:	https://eprints.ugd.edu.mk/id/eprint/34598

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